Pork With Cheese Pupusas (El Salvador)

Pork and Cheese Pupusas (El Salvador) (10 Pupusas) History: The first contact I had with Salvadoran pupusas, I had in October 2006 when I was in Los ANGELES California, as part of a tour that included Palm Springs , to attend the American Convention Rena Ware. On this trip our guide and executive Rena Ware, Teresa Aviles, a native of El Salvador invited us to a restaurant to taste the rich Salvadoran pupusas, but here in Miami we have recently developed a deep friendship with Salvadoran families who at times we were invited to taste them. Fray Bernardino de Sahagun, was one of the monks who came to America in one of his texts in 1570, tells about the existence of a meal of pastry, which was mixed with meat and beans. On the other hand, a publication of the Museum David J. Guzman said that the pupusas were a vital part of the diet of pre-Columbian settlements in Ahuachapán, allegedly Quiches who had emigrated from Guatemala. [] Anthropological studies made by Ramon Rivas locate the origin of pupusas before the arrival of the Spanish American lands. According to Dr. Jose Manuel Bonilla, Nahuatl language specialist and national director of cultural development spaces Concultura, El Salvador, the origin of the word "pupusa? comes from the combination of the word "pupu? (Scrambled) and "tsa? (Swelling), which translates "bulge filling?.

In the early nineteenth century, James I. Barberena on page 231 of his book "American folklore Quicheismo" wrote: [] "Pupusa means - well connected - ... one of the main requirements for a good pupusa is that the lids fit well together, because otherwise the filling will come out?. Ingredients For the dough: 2 pounds of cornmeal Maseca brand preferably 4 ½ cups warm water Salt to taste

Ingredients For the Filling: 2 pounds ground pork 1 onion finely chopped 8 cloves garlic, crushed (50% for marinating meat and 50% for the sauce) 1 teaspoon oregano 1 teaspoon cumin 1 tablespoon adobo 3 tomatoes seeded and minced without water in a processor (for sauce) 1 green jalapeno pepper finely chopped 1 tablespoon olive oil (for sauce) 1 tablespoon oil (for marinating the meat) 1 tablespoon butter (for sauce) 1 ½ cup chicken broth Salt and pepper to natural taste 1 pound striped white cheese filling Preparation: In a bowl marinade ingredients (garlic, adobo, oregano, oil, salt and pepper), stir all ingredients until blended Stir pork and mix thoroughly until the spices are well spread throughout the meat marinate for an hour or less. In a separate pan place the olive oil, butter and remaining garlic and cook for 1 minute over medium heat Add the onion mix to unify the ingredients, cook until the onion is crystallized Add pork to sauce, stir well and sauté for 4 minutes Add tomato and cook another 4 minutes on medium heat Add the cumin, chicken broth and jalapeno pepper and cook for 30 minutes over medium heat Correct salt and pepper, turn off heat and let stand until the meat is at room temperature Add the grated cheese and mix until ingredients unify Mass Preparation: In a bowl, place flour and salt, gradually add water while mixing with the other hand Knead well until dough is fairly thick mixture until firm, smooth, homogeneous and smooth Let stand for one 4 to 5 minutes Preparation of Pupusas: Divide the dough into small balls to medium - smaller than a fist - Then take one ball and the fingers make a hole in the center of the ball, enter 1 tablespoon of pork stuffed with cheese Close the hole and flatten the dough ball into shape for wheel or disk, with alternating pat of one hand against the other, a wheel is shaped mass, once ready, always in a circular motion until the desired thickness to form the "pupusa? filled, passing the fingers over the edge slightly dampened with water to give the curved shape while closing it.

Repeat the procedure above, with the remaining dough over high heat Heat the "griddle?, Or else the plate, place the arepas until they turn a golden brown on both sides. Place the pupusa on the surface, about 6 to 8 minutes, then give it back to cook the other side, which will be ready about the same tiempo.Presentación Plate: Serve in a dish with a salad of cabbage, carrot, onion and green chile, cut into strips (julienne) previously pickled in vinegar. Tips: You can substitute pork filling with cheese, just cheese, chicharron, chicharron and cheese, fish stew, stuffed squash, mixed beans. It can also be loroco cheese, cheese and green chile, meat, chicken, cheese and mulberry leaves, cheese and chipilín flower, cheese and squash blossoms. You can also make calls pupusas riots that are prepared with pork, cheese and beans with a mixture that is then filled pupusas juliopena@dalilasgourmet.com Write to or contact us at our website: www.dalilasgourmet.com

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